Roast vegetables tossed with couscous

Roast vegetables tossed with couscous

A handful of baby potatoes
Butternut
1 aubergine (its best to soak this in salt water first)
3 – 4 baby marrows
1 pepper (not green)
1 onion (we prefer red)
Garlic

1 cup of couscous

Cube the veggies and place in an oven proof dish. Throw in some chopped garlic, salt and black pepper and cover with a good glug of olive oil. Roast in the oven between 180 and 200 degrees for about 30 minutes or until lightly browned.

In a mixing pot add enough water to cover the couscous. Cover (a plate works if you don't have a lid) and simmer until water is fully absorbed (this only takes a few minutes).

Loosen the couscous with a fork and toss with roast vegetables. Drizzle with more olive oil and season again if needed.

Serve with a green salad and chunky baguette or other bread.

Quickies - Fast fish with couscous and tzatziki sauce

 We don't always have the time or the energy to spend hours in the kitchen preparing big, elaborate meals. Sometimes we just need to eat.

The idea behind the next few recipes is to show you just how quick and easy it is to make your own convenience meals. You may not realise it but those pre-made meals you buy in the shops are really expensive, unhealthy and not all that great for our environment.

We're going to get you cooking quick, easy, cost effective meals that take about 5 mins to prepare and are a whole lot more rewarding than microwave dinners.

Have fun!!


Fast fish with couscous and tzatziki sauce serves 2

2 pieces of fish – we recommend a white fish like Kingklip or Hake, but you can substitute this with pretty much whatever you like

Some freshly chopped garlic to taste

Olive oil

Oregano (preferably fresh, but dry is also fine)

A handfull of rosa tomatoes

1 cup couscous

1 small tub plain yoghurt

Half a cucumber

In a frying pan toss together your olive oil and garlic. (Careful the oil is not too hot when you add the garlic or it will burn)

Cube the fish and throw it into the pan together with the tomatoes. Using a spatular, keep the ingredients moving in the pan until cooked - about 5 mins (careful not to break the fish).

In a mixing pot add enough water to cover the couscous. Cover (a plate works if you don't have a lid) and simmer until water is fully absorbed (this only takes a few minutes).

Grate the cucumber, squeeze out the water and add to the tub of yoghurt. Mix in salt and pepper to taste.

To serve loosen the couscous with a folk and plate with the fish and tomato and then the tzatziki.

Serve and enjoy :)

Spinach and Corn Triangles

I thought I'd start the year off with one of my favorite recipes of Ciro's. Its different yet quick and simple and a great way to use up leftovers. I often substitute the vegies for left overs in my fridge. It makes a great lunch or light dinner. Serves 6.

500g baby spinach
Half medium onion, finely chopped
5ml ground cumin
5ml ground turmeric
150g frozen corn kernels
100g fresh peas
Handful of raw almonds or sesame seeds
150g polenta
4 large eggs lightly beaten with a folk
200ml milk
100ml sunflower oil
organic sea salt
5ml chopped chili (optional)

- Preheat the oven to 180 degrees C.
- Combine all ingredients (its nice to get your hands in there, but careful not to overwork it!)
- Lightly grease a shallow baking pan and spread the mixture into the pan.
- Bake for 20 minutes.
- Allow to cool and cut into triangles or squares. Serve with a spicy tomato relish.

Welcome to Ciro's blog and recipe book

Hello and welcome to Ciro's blog.

This is a very exciting time for us, given the much anticipated opening of The Pudding Shop in our back yard coming soon in 2011. Make sure you visit our Facebook page and click "like" to make sure you're one of the first to know about this exciting opening.

We have so many requests to share our love for great food that we've decided to create this blog as our online recipe book. Hit the follow link to make sure you're always up to date with the latest meals in our kitchen.

We wish you all much love and prosperity for 2011 and intend that our fellow foodies spend much time and joy in the kitchen this year... Bon Appetit.